Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

• fingerling potatoes↗1 1⁄2 lbs
• olive oil, divided↗1 1⁄2 tablespoons
• salt, divided↗1 teaspoon
• cracked pepper, divided↗3⁄4 teaspoon
• tiny green beans (haricots verts)↗1⁄2 lb
• Creamy Tarragon Dressing
• buttermilk↗1⁄4 cup
• fresh lemon juice↗2 tablespoons
• sugar↗1 teaspoon
• dijon-style mustard↗1 teaspoon
• salt↗3⁄4 teaspoon
• fresh coarse ground black pepper↗1⁄4 teaspoon
• olive oil↗1⁄2 cup
• finely chopped green onions2 tablespoons
• chopped fresh tarragon1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 425°.

2. 2

   Cut fingerlings in half lengthwise, and place in a large bowl.

3. 3

   Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.

4. 4

   Place potato halves, cut sides up, in a jelly-roll pan.

5. 5

   Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.

6. 6

   Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.

7. 7

   While the potatoes are baking, make the sauce.

8. 8

   Whisk together first 6 ingredients in a small bowl until combined.

9. 9

   Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.

10. 10

    Whisk in green onion and tarragon.

11. 11

    Use immediately, or store in an airtight container in refrigerator up to 2 days.

12. 12

    Let chilled dressing stand 30 minutes before using.

13. 13

    Remove potatoes from oven, and let potatoes stand in pan.

14. 14

    Bake green beans at 425° for 12 minutes.

15. 15

    Arrange green beans around roasted potatoes on a serving platter.

16. 16

    Drizzle with Creamy Tarragon Dressing.